Frothy Potato Soup with Mushrooms

Peel, rinse and dice the potatoes. Clean the mushrooms, cut 4 pieces into narrow slices and cut the rest into small cubes. Peel the shallot and garlic, chop finely and cook half of both until soft and almost translucent in a pot with 2 tablespoons oil. Add potatoes and mushrooms, sauté briefly, add the chopped herbs, mix well and pour in the wine. Pour in the broth and simmer for about 15 minutes over medium heat. Then add the cream and puree the soup with an immersion blender. Season with salt, pepper and nutmeg and puree again.

Cook remaining shallot and garlic mixture in a hot pan with 2 tablespoons oil until translucent. Add the sliced mushrooms. Sauté until mushrooms are golden brown on both sides and then add half of the thyme. Cut crusts off the bread, cut bread into narrow 2 cm (approximately 3/4 inch) strips and toast until golden brown on both sides in a grill pan .